Pork Tenderloin With Dried Fig and Mushroom Sauce |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Andrea Immer Ingredients:
1/2 ounce dry porcini mushroom |
1 cup boiling low sodium chicken broth or 1 cup boiling water |
2 tablespoons olive oil |
3 tablespoons unsalted butter |
1/2 lb shiitake mushroom, wiped clean and tough stems removed |
kosher salt, to taste |
fresh ground black pepper, to taste |
2 pork tenderloin, trimmed of fat and silver skin, about 1-1/2 lbs |
1 large shallot, finely chopped |
1 cup red wine |
3 dried figs, stemmed and finely chopped |
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme |
1 tablespoon veal demi-glace (optional) or 1 tablespoon duck demi-glace (optional) or 1 tablespoon beef demi-glace (optional) |
Directions:
1. Soak dry mushrooms in boiling broth, about 30 minutes.
2. Strain mushroom liquid through a coffee filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid.
3. Rinse mushrooms to remove any grit, pat dry with paper towels and finely chop.
4. In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat.
5. Season pork on all sides with salt and pepper.
6. Sear pork in hot pan, turning it to brown on all sides, 3-4 minutes.
7. Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes.
8. Transfer to a warmed platter and loosely tent with foil to keep warm.
9. Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
10. Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
11. Season with salt and pepper, remove from heat and set aside.
12. Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
13. Add shallot and cook until softened, about 5 minutes.
14. Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
15. Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
16. Stir in thyme and demi-glace, if desired.
17. Add chopped porcini mushrooms.
18. Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste.
19. Cut pork into 1-inch thick medallions and return them to pan to heat through.
20. Briefly return pan with mushrooms to heat to warm.
21. Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.
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